May 4, 2015

Samoa Bundt Cake

For the Brown Sugar Batter:
1 stick of butter, softened  (1/2 cup)
1 cup of dark brown sugar
2 eggs
3/4 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup whole milk
For the Chocolate Batter:
1 cup sugar
1/4 cup oil
1 egg
1 tsp vanilla
1/2 cup milk
3/4 cup + 2 TBS all-purpose flour
1/2 cup + 2 TBS cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup boiling water
For the Frosting :
1 can dulce de leche
1/2 cup confectioners sugar
2 TBS vanilla extract
2 sticks butter, softened  (1 cup)
1/2 tsp salt
1 cup toasted coconut
For the topping:
1-1/2 cups toasted coconut
1/2 cup chocolate chips, melted

1.  To make brown sugar batter:  In a large bowl, cream butter and brown sugar until light and fluffy.  Add eggs, one a a time, beating well after each addition
2. In a medium bowl, combine flour, baking powder, baking soda and salt.
3. Alternate adding the flour mixture and whole milk to the butter mixture, one at a time, beginning and ending with flour mixture.
4. Set batter aside.
5.  To make the chocolate batter: Cream sugar and oil together in a large bowl until light and fluffy. Beat in egg, vanilla, and milk.
6. In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt.
7. Slowly add flour mixture to butter mixture until well combined. Carefully stir in boiling water.
8. To Make the cake: Preheat oven to 350℉. Grease and flour a bundt pan well. This is a marble cake. Pour some of the brown sugar batter into the pan, then top it with some of the chocolate batter. Alternate until both batter bowls are empty.
9. Tap bundt pan on the counter a couple times to remove bubbles. Bake approximately 1 hour or until skewer inserted in center comes out clean. (Mine only took about 50 minutes)
10. Cool in the pan for 15 minutes, then remove from pan and let cool entirely.
11. To Make the frosting: Heat oven to 350℉. Spread coconut on a baking sheet and toast in the oven until desired color is reached about 6 minutes) Set aside.
12. Beat dulce de leche), butter, confectioners sugar, vanilla and salt for 3 minutes. Add in 1 cup toasted coconut. Chill for 1 hour.
13. To Assemble the cake:Frost the cake with dulce de leche frosting.  Using the rest of the coconut press into the sides and top of the frosted cake.
14. Melt chocolate chips in the microwave at 30 second intervals, stirring frequently until smooth.  Place melted chocolate in a pastry bag with a small tip or ziploc bag with a corner cut out about 1/4 inch up from the corner, and drizzle stripes on the cake.

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